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Perfect Chocolate Cake
Perfect Chocolate Cake
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Prep Time:
65 minutes
Cook Time:
20 minutes
Total Time:
85 minutes
Indulgent triple-layer chocolate cake with luscious whipped cream filling and velvety chocolate buttercream frosting. A guaranteed crowd-pleaser!
Ingredients:
  • 1 cup unsweetened cocoa powder
  • 2 cups boiling water
  • 2.75 cups all-purpose flour
  • 2 teaspoons baking soda
  • 0.5 teaspoon baking powder
  • 2.5 cups white sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1.5 teaspoons vanilla extract
  • 0.33000001311302 cup unsalted butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 pint heavy whipping cream
  • 1 cup confectioners' sugar
Instructions:
  • For the cake base, in a medium bowl, combine cocoa with boiling water, stirring gently until well mixed. Allow it to cool for approximately 15 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C, and generously grease and flour three 9-inch round cake pans.
  • In a mixing bowl, sift flour, baking soda, salt, and baking powder to combine.
  • In a large mixing bowl, cream together sugar and butter until creamy using an electric mixer. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Alternate adding flour mixture and cooled cocoa mixture, mixing until just combined. Divide the cake batter evenly into prepared pans.
  • Bake in the preheated oven for 18 to 22 minutes until a toothpick inserted into the center comes out clean and cakes pull away from the sides. Remove from oven and cool on a wire rack for 5 minutes. Run a knife around the edges, carefully invert onto the rack, and cool for another 20 minutes before serving.
  • As the cakes cool, prepare the frosting and filling: In a mixing bowl, beat the butter until creamy. Gradually add confectioners' sugar, cocoa, and vanilla. Mix until light and fluffy for 7 to 10 minutes. Set aside.
  • Prepare the filling by whisking heavy cream and vanilla in a bowl until it thickens. Gradually add confectioners' sugar and whip until it reaches a stiff, smooth consistency.
  • Assemble cake: Place cooled cake layers on a plate and level the tops. Spread 1/3 of the filling on the first layer, followed by the next layer and another 1/2 of the filling. Add the final cake layer and frost the sides with a ridge extending over the top edge. Spread the remaining filling inside the top ridge of the frosting.

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